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HelloFresh Recipe

with Cheddar Cheese - FTC

Recipe Development TeamUpdated on November 07, 2025

Get up to $230 off

Get up to $230 off

Calories

:

670 kcal

Protein

:

24g protein

Preparation Time

:

40 minutes

Difficulty

:

Easy

Allergens:

Milk
Celery
Almond
Cashew
May contain traces of allergens
Gluten
Soy
Wheat
Brazil nut
Cashew
Hazelnut
Macadamia
Milk
Peanuts
Pecan
Pine nut
Pistachio
Sesame
Walnut

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Cheddar Cheese

(Contains: Milk)

1 sachet

Chicken-Style Stock Powder

(Contains: Celery)

1 packet

arborio rice

(May be present: Gluten, Soy, Wheat.)

2

Garlic

1 packet

Flaked Almonds

(Contains: Almond May be present: Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)

1

Zucchini

1 packet

Basil Pesto

(Contains: Milk, Cashew)

1

Brown Onion

100 g

Bacon

1

Lemon

Nutritional Values

Energy (kJ)2800 kJ

Energy (kJ)2800 kJ

Calories670 kcal

Calories670 kcal

Fat30 g

Fat30 g

of which saturates8.6 g

of which saturates8.6 g

Carbohydrate74.9 g

Carbohydrate74.9 g

of which sugars6.9 g

of which sugars6.9 g

Dietary Fibre7 g

Dietary Fibre7 g

Protein24 g

Protein24 g

Sodium1410 mg

Sodium1410 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Preheat oven to 220°C/200°C fan-forced. Drain sweetcorn. Thinly slice onion. Cut zucchini into 2cm chunks. Finely chop or crush garlic. Slice lemon (see ingredients list) into wedges. Cut bacon into 1cm pieces. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook bacon, corn and onion, until golden, 5-6 mins. Add garlic and cook until fragrant, 1 min.

2

• Stir in zucchini, arborio rice, water, crumbled chicken stock cubes (1 cube for 2 people / 2 cubes for 4 people) and a good pinch of salt and pepper. Bring to the boil. • Transfer risotto to a medium baking dish. Cover tightly with foil and bake until liquid is absorbed and rice is ‘al dente’, 24-28 mins.

3

• Meanwhile, wash and return frying pan to medium-high heat. Toast flaked almonds until light golden, 2-3 mins. Set aside.

4

• Remove risotto from oven and stir through butter, Cheddar cheese, pesto and a good squeeze of lemon juice. Stir through a splash of water to loosen the risotto if needed. Season to taste with pepper. • Divide risotto between bowls and top with flaked almonds. Serve with remaining lemon wedges.

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